Spiced shepherd’s pie with sweet potato
1.5kg sweet potato, peeled and chopped ¼ cup ( 60ml) extra virgin olive oil 2 brown onions, chopped 2 medium carrots, peeled and chopped 1 tablespoon ground cumin 1 tablespoon ground coriander 500g lamb mince 1 x 400g can chopped tomatoes 1 cup ( 250ml) beef stock 2 cups ( 140g) coarse sourdough breadcrumbs Sea salt and cracked black pepper Preheat oven to 180C. Place the sweet potato in a large saucepan of salted water, bring to the boil and cook for 10- 12 minutes or until soft. Drain, mash and set aside.
Heat two tablespoons of the oil in a large deepsided frying pan over high heat. Add the onion and carrot and cook, stirring, for 8- 10 minutes or until soft. Add the spices and mince and cook, using a wooden spoon to break up any lumps, for 3- 4 minutes or until browned.
Add the tomatoes and stock and simmer for 15 minutes. Spoon into a three- litre capacity baking dish. Toss to combine the breadcrumbs, pepper, salt and remaining oil.
Top the lamb mixture with the potato and breadcrumbs. Bake for 40- 45 minutes or until golden. Serves six to eight.